Preserved lemon guacamole with smoked eel and pine nut wafers

Ingredients

Quantity	Ingredient
1	large ripe-but-firm avocado, cut into 1/2 cm dice
1	small tomato, skinned, de-seeded and cut into 1/2 cm dice
1/3 cup	coriander leaves, chopped
1	fresh green chilli, seeded, scraped and finely chopped
1	lime, juiced
1	garlic clove, crushed with 1/2 teaspoon salt
1/2	preserved lemon, finely chopped, skin only
1/2	medium purple onion, finely chopped
1	small smoked eel, skinned and filleted
8	Pine nut wafers
30ml	extra-virgin olive oil, for sprinkling
1 teaspoon	sumac, (optional)
	salt and pepper

In a large mixing bowl, gently combine the avocado, tomato, coriander, chilli, lime juice, salt-crushed garlic, preserved lemon and onion.
Carefully divide the eel into two long fillets. Depending on the size of the eel, you will probably only need to use one of these. Cut it into strips about 5 cm long, and cut each piece in half lengthways to give a total of 12 strips.
Spoon a generous mound of guacamole onto each plate and serve with 3 strips of eel and 2 wafers.
Drizzle a little extra-virgin olive oil around the plate and sprinkle with sumac and salt and pepper, if desired.